Chocolate and peanut caramel tart

 Chocolate and peanut caramel tart

Ingredients:

1 and 1/4 cups (150g) all-purpose flour

1/4 cup (30g) powdered sugar
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, chilled and cut into small pieces
1 large egg yolk
1 tablespoon cold water
Filling:
1/2 cup (100g) granulated sugar
1/4 cup (60ml) corn syrup
1/4 cup (60ml) heavy cream
1/4 teaspoon salt
1/4 cup (60g) unsalted butter, cut into small pieces
1/2 cup (120g) smooth peanut butter
1 teaspoon vanilla extract
1 cup (180g) semisweet chocolate chips

Instructions:

To make the crust, in a food processor, pulse together the flour, powdered sugar, and salt. Add the butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and cold water, and pulse until the dough comes together.

Press the dough into the bottom and up the sides of a 9-inch (23cm) tart pan with a removable bottom. Chill the crust in the refrigerator for at least 30 minutes.

Preheat the oven to 350°F (180°C).

Prick the bottom of the crust with a fork and line it with parchment paper or aluminum foil. Fill it with pie weights or dried beans.

Bake the crust for 15 minutes, then remove the parchment paper and weights and bake for another 5-10 minutes, or until the crust is golden brown. Let the crust cool completely.

To make the filling, in a medium saucepan, combine the sugar, corn syrup, cream, and salt. Cook over medium heat, stirring, until the sugar has dissolved.

Increase the heat to medium-high and bring the mixture to a boil. Cook, without stirring, until the mixture turns a deep amber color, about 5 minutes.

Remove the pan from the heat and stir in the butter, peanut butter, and vanilla extract until smooth.
Pour the mixture into the cooled crust and let it cool for about 10 minutes.

Melt the chocolate chips in a heatproof bowl set over a pan of simmering water. Be sure the bottom of the bowl does not touch the water.

Pour the melted chocolate over the cooled peanut butter mixture and smooth the top with an offset spatula or the back of a spoon.

Let the tart cool to room temperature, then refrigerate it for at least 2 hours or until the chocolate is set.
Remove the tart from the pan and cut it into wedges to serve.

Note: You can use dark chocolate or milk chocolate instead of semisweet chocolate. Also, you can use crunchy peanut butter instead of smooth peanut butter for extra texture.